Product Description

McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.

McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you’ve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you’re supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests – then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.

Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

Product Details

• Amazon Sales Rank: #1131 in Books
• Published on: 2004-11-08
• Original language: English
• Binding: Hardcover
• 896 pages

Evening Standard 13th December 2004
McGee on Food and Cooking carries off the 2004 Standard award. Read this wondrous tome.

Review
'It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook.' (Spectator )

'There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece.' (Paul Levy, TLS )

'Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject.' (Bee Wilson, Sunday Telegraph )

'if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition.' (Christopher Hirst, Independent )

'He has made the jump from mere author to timeless authority … the book is quite remarkable in its depth, breadth and clarity.’ (Observer )

Spectator 18th November 2004
It answers every culinary question. This is the definitive, heavyweight reference book for the keen cook.

Customer Reviews

The only cookery book I consider indespensible.
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.